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NIVERSITY OF ILLINOIS BULLETIN 



Vol. XVlll 



Issued Weeklt 
APRIL 4, 1921 



No. 31 



[Entered as second-class matter December 11, 1912, at the post office at Urbana, Illinois, under the 
Act of August 24, 1912. Acceptance for mailing at the speciat rate of postage provided for in 
section 1103, Act of October 3, 1917, authorized July 31, 1918.] 



SYLLABUS OF HOME ECONOMICS 



FOR 



THE HIGH SCHOOLS OF ILLINOIS 




PUBLISHED BY THE UNIVERSITY OF ILLINOIS 
URBANA 



jllooogi<*p'« 



UNIVERSITY 



Vol. XVIII 



OF ILLINOIS 

Issued Weekly 
APRIL 4, 1921 



BULLETIN 



No. 31 



[Entered as second-class matter December 11, 1912, at the post ofl5ce at Urbana, Illinois, under the 
Act of August 24, 1912. Acceptance for mailing at the special rate of postage provided for in 
section 1103, Act of October 3, 1917, authorized July 31, 1918] 



SYLLABUS OF HOME ECONOMICS 



FOR 



THE HIGH SCHOOLS OF ILLINOIS 




PUBLISHED BY THE UNIVERSITY OF ILLINOIS 
URBANA 







j LISI^ARY OF CONG«eSS 

I DECEIVED ' 

OCTl 81922 I 

I OOCUMENTS DiV.s, / i 






INTRODUCTION 



Through a committee of the High School Conference chosen by the 
Home Economics Section a Syllabus was prepared in 1908 for use in 
Illinois High Schools. Later a reprint was made without revision in 
order to supply the large demand for the bulletin. 

The edition here presented represents the original report with a 
revision and addition, especially of references. The order of arrange- 
ment is changed to conform with the requirements for a third unit 
of credit now granted by the University. 

Entrance credits as now defined are as follows : 

1. Eight periods a week, two of which are for recitation, for a 
minimum of 36 weeks, in foods, one unit of credit. 

2. Eight periods a week for a minimum of 36 weeks in clothing, 
recitation periods as in 1, one unit of credit. 

3. Eight periods a week for a minimum of 36 weeks on the home, 
recitation periods as in 1 and 2. But for credit in this unit 
1 and 2 are required as prerequisites. 

4. "Where only one unit of credit is desired this may be made 
up of a half unit each of 1 and 2. 

The work is to be done by trained teachers and with equipment 
for individual pupils as determined by inspection. The syllabus is 
approved by University authority as a basis for all entrance credit to 
be granted in Home Economics. 



SYLLABUS 
FOOD 



RECITATION 


LABORATORY 


The kitchen. 


List and care for articles in desk. 


Shape and size. 


Clean and conveniently arranged 


Equipment. 


cupboards. 


Desk and individual equip- 


Care of sinks and supply tables by 


ment. 


different girls — housekeepers. 


Cupboard and group equip- 


Clean refrigerator. 


ment. 


Wash dishes and towels. 


Sinks and supply tables. 


Care for burners and ranges. 


Kefrigerator. 


Read gas meter. 


Burners and ranges. 


Calculate cost of gas per hour. 


Care of. 




Reasons for cleanliness. 




Means of securing cleanliness. 




Importance of order and neat- 




ness. 




Fuels and their combustion. 


Note effect of closed and open 


Kinds and classes. 


mixer of burner, closed and open 


Value of different fuels. 


drafts of stoves. 


Calorific, economic. 


Build and regulate fire. 


As to convenience. 




Essentials of combustion. 




Meaning of kindling point. 




Products of combustion. 




Cause and effect of incomplete 




combustion. 




Need for ventilation of kitchen. 


Ventilate laboratory and class 




room. 



RELATED WORK 



REFERENCE 



The home. 

Selection and arrangement of 
convenient and suitable 
equipment for kitchen; furni- 
ture, utensils, and linen. 

Study of plumbing. 
Pipes, fixtures, traps. 

Action of different cleaning 
agents. 

Suitable water and towels for 
cleaning. 

Economy of cleaning. 

Source and production of fuels. 



Chemistry and physics or element- 
ary science. 

Meaning of elements and com- 
pounds. 
Study of carbon, hydrogen, oxy- 
gen and nitrogen, and their 
combinations as found in air, 
water, food and fuels. 
Chemical and physical changes. 
Meaning of. 

Illustrations applicable to the 
home. 



American Home Economies Asso- 
ciation. Syllabus of Home Eco- 
nomics. 
Child. The Efficient Kitchen. 
Elliott. Household Hygiene. 
Elliott. Household Bacteriology. 
Frederick. Household Engineer- 
ing. 
Gibson. Convenient Houses. 
Pirie. Science of Home Making. 
Rocheleau. Great American Indus- 
tries. 
Wellman. Food Study. 
U. S. Dep't of Agri., Washington, 
D. C. 
Farmers' Bulletins. 

No. 268. Industrial Alcohol : 

Sources of IManufacture. 
No. 269. Industrial Alcohol: 

Uses and Statistics. 
No. 298. The Fireless Cooker. 
No. 342. The Model Kitchen. 
No. 353. The Ice Box. 
Office of Exp. Station Bulletin 
No. 130. Denatured Alcohol 
Manufacture. 
Journal of Home Economics, Dec, 
1909. Fuels and Their Utiliza- 
tion in Cooking. 



RECITATION 



LABORATORY 



Water. 


Determine temperature of water. 


Kinds and composition. 


When small bubbles begin to rise. 


Uses. 


When larger bubbles rise and 


As a cleaning agent. 


break at the surface. 


As a medium in cooking. 


When the whole surface is agi- 


Uses in the body. 


tated. 


Purification of water. 


Determine temperature of steam. 


Household methods. 


Determine temperature in double 


Treatment of hard waters. 


boiler. 




Determine source of home and 




school water supply. 




Soften water for cleaning. 


Fraits. 


Sort fruit for different purposes. 


Uses of various grades of fresh 


List fruits according to water con- 


fruits. 


tent. 


Composition and value as food. 


Cook fruits in various ways as 


Processes of preparing fresh 


boiling, baking, stewing, scallop- 


fruits. 


ing. 


Decay of fruit. 


Observation of decay and mold of 


Cause and prevention of de- 


fruit. 


cay. 


Examination of bacteria and mold 


Means of destroying micro- 


under microscope. 


organisms. 


Determine conditions favoring and 


Resistance of spores. 


retarding growth of micro-organ- 


Methods of preserving fruits and 


isms. 


vegetables. 


Can fruits. 


Sorting, cleaning, storing. 


Different methods. 


Drying. 


Preserve and pickle. 


Sterilizing. 


Make jellies, butters, jams, etc. 


Use of sugar, spices, vinegar. 


Cook dried fruits. 


Low temperature, cold storage. 


•Compare weight of fruit before 




and after soaking. 



RELATED WORK 


REFERENCE 


The home. 


Overton. General Hygiene. 


Water supply : source, danger of 


Scdgvvick & Hough. The Human 


contamination, purification. 


Mechanism. 


Pathogenic bacteria found in 


Snyder. Human Foods. 


drinking water. 


U. S. Dep't of Agri., Washington, 


Physiology. 


D. C. 


Various uses of water in the 


Farmers ' Bulletins : 


body. 


No. 73. Pure Water. 




No. 124. Distilled Drinking 




Water. 




No. 262. Water for Table Use. 




No. 309. Ice for Household 




Use. 




University of Illinois Bulletin, Vol. 




7, No. 2. Chemical and Biologi- 




cal Survey of the Waters of Illi- 




nois. 




Bevier & Van Meter. Selection 




and Preparation of Food. 




Buchanan. Household Bacteriol- 




ogy. 




Carpenter. How the World is Fed, 


Commercial Geography. 


Conn. Bacteria, Yeasts and Molds. 


The fruit industiy. 


Cornell University Bulletin. 


The canning industry. 


Rose. Preservation of Food in 


Physiology. 


tho Home. 


Value of fruit in the diet. 


Rose. Everyday Foods in War- 


Botany. 


time. 


Microscopic plants. 


Farmer. Boston Cooking School 


Structure and growth. 


Cook Book. 


Economics. 


Green. Food Products of the 


Cost at place of raising. 


World. 


Methods of transportation. 


Hill. Practical Cooking and Serv- 


Exports, imports. 


ing. 




Lincoln. The Boston Cook Book. 




Lincoln & Barrows. Home Science 




Cook Book. 




Norton. Food and Dietetics. 




Powell. Successful Canning and 




Presei-ving. (Lippincott.) 




Sherman. Food Products. 



RECITATION 


LABORATORY 


Fruits — continued. 

Fraudulent and harmful pre- 
servatives. 
Uses of preserved fruits. 
Comparison of fresh and pre- 
served fruits and vegetables. 
As to cost. 
As to food value. 
Food laws governing sale of fresh 
and preserved fruits and vegeta- 
bles. 

Buying in large quantity. 
Place in the meal. 




Vegetables, 
Composition. 
Classes, 
According to part of plant 

used. 
According to composition. 
According to flavor. 


Preparation of different classes of 
vegetables — tomatoes, cabbage, 
potatoes, carrots, turnips, onions, 
Different methods as boiling, 
steaming, stewing, creaming, 
baking, scalloping, sauteing. 
White sauce for different pur- 
poses. 
Cream soups. 



RELATED WORK 



REFERENCE 



Botany. 

Development of plant. 

Formation of starch and cellu- 
lose. 

Storage of starch. 

In seeds, leaves, bulbs, tubers, 
roots. 

Structure of starch cell. 

Starch cells of different plants. 

Season for each. (Economic.) 



Goldthwaite. Principles of Jelly- 
:Making. University of Illinois 
Bulletin. 
Good Housekeeping Magazine, 
June, 1909. The Secret of Good 
Jelly. 
Journal of Home Economics, Feb., 
1910, Jelly-Making; Jan., 1909, 
Effect of Sugar and Tempera- 
ture on Fi^it Juices. 
Langworthy. Use of Fruits as 

Food. No. 293 (1907). 
U. S. Dep't of Agri., Washington, 
D. C. 

Farmers' Bulletins: 
No. 154. The Home Fruit 

Garden. 
No. 169. The Farmers' Fruit 

Garden. 
Nos. 175, 644. Home Manufac- 
ture and Use of Unfermented 
Grape Juice. 
No. 203. Canning Fruits, Pre- 
serves and Jellies. 
No. 388. Jelly and Jelly-Mak- 
ing. 



Powell. Successful Canning and 

Preserving. 
U. S. Dep't of Agri., Washington, 

D. C. 

Farmers' Bulletins: 

No. 73. Cooking Vegetables. 

No. 84. Potatoes as Food. 

No. 244. Cooking Quality of 
Potatoes. 

No. 245. Use and Preparation 
of Vegetable Foods. 

No. 256. Preparation of Vege- 
tables for the Table. 

No. 265. The Home Vegetable 
Garden. 

No. 295. Potato and Other Root 
Crops as Food. 

No. 342. Cooking Beans and 
Other Vegetables in the Home- 
Wheeler & Green. Vegetables. 



10 



RECITATION 



LABORATORY 



Vegetables — continued. 


Examine section of potato to see 


Study of Starch. 


starch cells. Analysis of potato. 


Structure and composition. 


List ways of preventing lumping 


Properties. 


of starchy materials. 


Effect of heat ; moist, dry. 


Determine thickening power of dif- 


Effect of acids. 


ferent starchy materials. 


Tests for starch. 


Use iodine test on different foods. 


Digestion and value as food. 


Dextrinize flour — make toast, crou- 


Method of cooking as related to 


tons, etc. 


composition. 




Value of vegetables in the diet. 




Cereals. 


Cook cereals. 


Composition. 


Different kinds. 


Value as food. 


Different methods. 


Structure. 


Use fireless cooker if possible. 


Manufacture. 


List amounts of different cereals 


Kinds. 


that ten cents will buy. 


Comparative value and cost. 




Effect of different methods of 




cooldng on flavor and diges- 




tion. 




Sugar. 


Make syrup test with thermometer. 


Source, kinds, and composition. 


Make peanut brittle, caramel. 


Manufacture of sugars and syr- 


Make syrup, frosting, marguerites. 


ups. 


Make fudge, fondant, creams. 


Properties. 


Figure cost of home made and pur- 


Effect of heat : moist, dry. 


chased candies. 


Effect of acid. 


Trip to candy factory or kitchen 


Digestion and value as food. 


if possible. 


Danger of excess. 




Adulteration of confectionery. 




Use of glucose. 





11 



RELATED WORK 



REFERENCE 



Chemistry and physics or element- 
ary science. 
Carbohydrates. 

Kinds, composition, tests. 
Chemical and physical 
changes. 
Physiology. 

Digestion and nutritive value of 
starch and cellulose. 



Geography. 

Production of cereals in the 
United States and other coun- 
tries. 



Commercial geography. 

The sugar industry. 
Physiology. 

Digestion and nutritive value of 
sugar. 



Office of Exp. Station Bidletin 

No. 43. Composition and 

Digestibility of Potato and 

Eggs. 

Illinois Exp. Sta. Bulletin No. 149. 

The Farmers ' Vegetable Garden. 

Farmers' Bulletins. 

Nos. 105, 237, 249. Cereal 

Breakfast Foods. 
No. 281. Corn as Food for 

Man. 
No. 298. Food Value of Com 

and Corn Products. 
No. 316. Cooking Cereal 

Foods. 
No. 565. Cornmeal as a Food 

and Ways of Cooking It. 
No. 817. Cereal Foods. 
Office of Exp. Station Bulletin No. 
200. Course in Cereal Foods and 
Their Preparation. 
Conn. Exp. Station. Report 1904. 
Nutritive Value of Prepared 
Cereals. 
111. Exp. Sta. Bulletin No. 87. 
Structure and Composition of 
the Com Kernel. 
Iowa Exp. Sta. Bulletin No. 74. 

Breakfast Foods. 
Wyoming Exp. Sta. Bulletin No. 
33. Composition of Prepared 
Cereals. 

Farmers' Bulletins: 
No. 93. Sugar as Food. 

No. 135. Sorghum Syrup 

Manufacture. 
No. 329. Cane Sugar and Beet 

Sugar. 
No. 535. Sugar and Its Value 

as Food. 
No. 653. Honey and Its Use 
in the Home. 
University of Missouri Bulletin. 
Stanley. Principles of Candy 
Making. 



12 



RECITATION 


LABORATORY 


Milk. 


Separate milk into its parts. 


■Composition. 


Make : 


Value as Food. 


Butter. 


Value of Casein. Impor- 


Cottage cheese. 


tance of nitrogen. 


Junket. 


Nutritive value for the young 


Cocoa. 


and adult. 




Effect of heat. 




Effect of high temperature in 




making cottage cheese and 




junket. 




Relation of temperature of 




cooking to digestion. 




Effect of pasteurizing and 




sterilizing on nutritive value 


Compare scalded and boiled milk. 


and flavor. 




Effect of acids, rennet, bacteria. 




Care of milk. 




Importance of cleanliness and 




low temperature. 




Milk as a carrier of infection. 




Milk as found on the market. 




Modified, certified, condensed, 


Visit a good public dairy if possi- 
ble. 
Investigate school and home milk 


malted, etc. 
Factors in cost of milk. 


Milk products. 


supply. 


Effect of cleanliness and tem- 




perature on flavor. 




Food laws concerning milk and 




milk products. 




Inspection of dairies and 




wagons. 





13 



RELATED WORK 


REFERENCE 


Chemistry or elementary science. 


Holt. Care and Feeding of Chil- 


Testing milk for fat, starch, pro- 


dren. 


tein. 


McCollum. Newer Knowledge of 


Testing for amount of fat — Bab- 


Nutrition. 


cock test. 


U. S. Dep't of Agri., Washington, 


Precipitation, coagulation. 


D. C. 




Bureau of Animal Industry: 


Commercial geography. 


Bulletin No. 74. U. S. & State 


The dairy industry. 


Standards for Dairy Prod- 




ucts. 




Circular No. 114. Sanitary 




Milk Production. 




Circular No. 142. Some Im- 




portant Factors in the Pro- 




duction of Sanitary Milk, 




Circular No. 143. Milk and 




Its Products as Carriers of 




Tuberculosis Infection. 




Circular No. 158. Improved 




Methods for the Production 




of Market Milk by Ordinary 




Dairies. 




Farmers' Bulletins: 




No. 29. Souring of Milk. 




No. 42. Facts About Milk. 




No. 63. Care of Milk on the 




Farm. 




No. 237. Care of Cream on 




the Farm. 




No. 348. Bacteria in Milk. 




No. 363. Use of Milk as Food. 




No. 366. Milk Supply in Chi- 




cago. 




No. 384. Whipped Cream. 




No. 413. The Care of Milk 




and Its Use in the Home. 




Reprint from Year-book No. 




444. Bacteria in Milk. 




No. 824. Foods Rich in Pro- 




tein. 



14 



RECITATION 



LABORATORY 



Cheese. 

Composition. 
Manufacture and kinds. 

Value of bacteria and molds 
in producing flavor. 
Digestion and value as food. 



Eggs. 

Composition. 
Value as food. 

Importance of albumen. 
Structure. 
Preservation. 

Cause of decay. 

Methods of preserving. 

Means of testing. 
Effect of heat and methods 

cooking. 

Economy in use of eggs. 
Cost at different seasons. 
Substitutes for eggs. 



of 



Combinations. 
Milk, eggs, cheese. 



Use different kinds of cheese in 
cooking, — cream, dairy, cottage, 
etc. 



Preserve eggs for winter use. 

Test eggs for freshness. 

Determine effect of different tem- 
peratures on eggs. 

Cook eggs in different ways. 
Soft and hard cooked. 
Poached. 
Omelet. 

Determine cost of e^g dishes at dif- 
ferent seasons. 



Make custards, rarebits, souffles, 
macaroni and cheese. 



15 



RELATED WORK 


REFERENCE 


Commercial Geography. 


Chicago Dcp't of Health. Rules 
Regulating the Handling and 
Sale of Milk. 

111. Exp. Sta. Bulletin No. 120. 
Milk Supply of Chicago and 
Twenty-Six Other Cities. 

Md. Exp. Sta. Bulletin No. 136. 
Whipped Cream. 


The Cheese Industry. 


U. S. Dep't of Agri., Washington, 
D. C. 
Farmers ' Bulletins : 

No. 92. Pure Cultures of 
Bacteria for Cheese jMaking. 


Commercial Geography. 
The poultry industry. 
Elementary science. 

Test eggs for starch, sugar, and 

protein. 
Properties of albumen. 

Effect of heat, water, acids, 
ferments. 
Physiology. 

Digestion of egg in various 


No. 144. Curing Cheese. 

No. 166. Cheese Making on 
the Farm. 

No. 186. Curing Cheese in 
Cold Storage. 

No. 202. Manufacture of Cot- 
tage Cheese. 

No. 237. Swiss Cheese. 

No. 244. Food Value of Cot- 
tage Cheese. 


forms. 

Raw — plain and beaten. 
Cooked at high and low tem- 
peratures. 
Finely and coarsely divided. 


U. S. Dep't of Agri., Washington, 
D. C. 
Farmers' Bulletins: 

No. 122. Selling Eggs by 

Weight; Flavor of Eggs. 
No. 190. Cost of Eggs in 

Winter. 
No. 251. Fertility of Eggs. 
No. 471. Langworthy. Eggs 
and Their Value as Food. 
Conn. Exp. Sta. Bulletin No. 55. 
Infection and Preservation of 
Eggs. 



16 



RECITATION 



LABORATORY 



Meat. 

structure. 

Composition and nutritive value. 

Selection of Meat. 

Freshness, age and condition 

of animal. 
Location and cost of cut. 
Suitability of cut to purpose. 
Flavor of meat. 

Importance of extractives. 
Ripening of meat. 
Effect of heat. 

On connective tissue and walls 

of tubes. 
On juices or contents of tubes. 
Reasons for cooking. 
Methods of cooking. 

Tender and tough cuts. 
Retention of juices by searing. 
Extraction of juices by soak- 
ing, etc. 
Breaking up of connective 
tissues by cutting or grind- 
ing. 
Removal of connective tissue 

by scraping. 
Softening connective tissue by 
long slow cooking in water. 
Special methods of preparing 
and cooking veal, mutton, 
pork, poultry, fish and spe- 
cial organs. 
Use of left overs. 

Suitable combinations of 
flavor. 

Dangers from stale meat- 
food poisoning. 



Scrape tough and tender meat to 
determine structure and cause of 
toughness. 

Experiment with meat to deter- 
mine some of the constituents 
and their characteristics. 

Examine cuts of meat used. 
As to location of bone. 
Amount of fatty tissue. 
■Color and grain of muscle. 

Draw animal showing location of 
cuts. 

Visit meat market if possible. 



Preparation of tender cuts. 

Broil, roast. 
Preparation of tough cuts. 
Make meat stock, various stock 
soups, beef juice, beef tea. 
Make Hamburger or loaf. 
Make scraped meat sandwiches 

or meat balls. 
Make pot roast, stew or friccas- 
se.e. 

Possibly use fireless cooker. 
Preparation of veal, mutton, pork, 
poultry and fish, including 
oysters. 

Different methods as sauteing, 
roasting, stewing, frying, 
creaming. 
]\Iake dressing for roast. 
Make sauces for serving. 
Use left-over meats in various 
Avays as scallop, meat pies, hash, 
sandwiches, etc. 



17 



RELATED WORK 


REFERENCE 


Commercial Geography, 


U. S. Dep't of Agri., Washington, 


The beef industry. 


D. C. 


The effect of age and care of 


Bureau of Animal Industry Cir- 


animal on structure of beef. 


culars : 


Packing houses, cost of pro- 


No. 25. Federal Meat In- 


duction. 


spection Sei-vice. 


Physiology. 


No. 108. Trichinosis — a Dan- 


Formation of muscular and fatty 


ger in the Use of Raw Pork 


tissue. 


as Food. 


Effect of exercise on muscles. 


Farmers' Bulletins: 


Breaking down of muscles, for- 


No. 34, Composition and 


mation of extractives. 


Cooking of Meat, 


Digestion and nutritive value of 


No. 162. Cooking Meat. 


meat. 


No. 182. Poultry as Food. 




No. 183, Meat on the Farm, 




Butchering, Curing, Keep- 




ing. 
No, 193. Cooking Meat. 




No. 391. Economical Uses of 




Meat in the Home. 




Office of Experiment Station 




Bulletins : 




No. 102, Losses in Cooking 




Meat, 




No. 193. Studies of the Effect 




of Different Methods of 




Cooking upon the Thor- 




oughness and Ease of Diges- 




tion of Meat. 




No. 526. Mutton and Its 


Zoology. 


Value in the Diet, 


Parasites found in meat. 


111. Exp, Sta, Bulletin No. 147. 


Kinds and temperature for 


Market Classes and Grades of 


destroying. 


Meat, 



18 



RECITATION 



LABORATORY 



Meat — continued. 

Preservation of meat and uses 
of preserved meats. 
Cold storage, canning, use of 

preservatives. 
Relation of preservatives used 
to method of cooking. 
Cost of meat. 

Of different cuts and animals. 
At different seasons. 
As compared with meat sub- 
stitutes. 
Food laws concerning fresh and 
preserved meats. 



Gelatin. 
Source. 

Commercial preparation. 
Properties. 
Composition. 
Value as food. 

In carrying flavor. 

In furnishing nourishment. 

Function in the body. 



Legumes and nuts. 
Composition. 
Value as food. 

Use as meat substitutes. 

Digestion of. 
Comparison of cost of meat and 

legumes. 



List vegetables and seasonings that 
go well with different meats. 



Cook bacon, "boiled" ham, corned 
beef, etc. 



List cuts of meat according to 
price. 



List foods that might be substitut- 
ed for meat in the diet. 



]\Iake gelatin from meat and bone. 
Make gelatine preparations using 

commercial gelatin. 

Plain gelatin, charlottes, etc. 
Compare fruit gelatin with ' ' ready 

to use" preparations. 



Baked Beans. 

Dried pea or lentel soup. 

Salted almonds and peanuts. 



19 



RECITATION 



LABORATORY 



Fish. 

Structure and Composition. 
Classes and Kinds. 
Selection in the Market. 
Care and Preservation. 
Comparison with beef. 
Effect of cold and hot water. 
Cost of fish. 
Season. 



Experiment to show effect of cold 
water. 

Experiment to show effect of rapid 
boiling. 

Dress fish and bake with or with- 
out stuffing. 

Prepare 
Steamed fish with different 
sauces, as tartar, hollandaise, 
egg, etc. 

Use left over and canned fish. 



20 



RELATED WORK 



REFERENCE 



Commercial Geography. 
The fish industry. 
Cold storage. 
Transportation. 



U. S. Dep 't of Agri. 

Bureau of Animal Industry: 
No. 85. Fish as Food. 
U. S. Dep't of Commerce. 
Bureau of Fisheries : 

No. 28. Preserving Fish for 

Domestic Use. 
No. 29. Why and How to 
Use Salt and Smoked Fish. 
No. 30. Possibilities of Food 
from Fish. 



21 



RELATED WORK 



REFERENCE 



Physiologj\ 

Effect of heat, acids and fer- 
ments on gelatin. 

Change of connective tissue to 
gelatin. 

Digestion of connective tissue 
and gelatin. 



Botany. 

Source of nitrogen in plants. 
Action of bacteria in preparing 
nitrogen for the plant. 



University of 111. Study. A Pre- 
cise Method of Roasting Beef. 

Powell. Successful Canning and 
Preserving. 

Pratt Institute Charts. Beef, Yeal, 
Mutton, Pork. 

Whitcomb & Barrows, Charts. Cuts 
of meat. 



U. S. Dep 't of Agri. 
Farmers' Bulletins. 

No. 25. Peanut Culture and 

Uses. 
No. 121. Beans, Peas and 

Other Legumes as Food. 
No. 122. Nuts as Food. 
No. 169. Food Value of Beans. 
No. 332. Nuts and Their Uses 
as Food. 
111. Exp. Sta. Bulletin 94. Nit- 
rogen Bacteria and Legumes. 



22 



RECITATION 



LABORATORY 



Fat. 

Composition. 
Value as food. 

Function in the body. 
Digestion of fat and foods 
coated with fat. 
Kinds, source, form. 
Structure of fatty tissue. 
Application of heat. 

Danger of accidents in frying. 
From combustion of fat. 
From expansion of moist- 
ure. 
Means of preventing fat soak- 
ing. 
Scorching of fat. 
Economy in using fat. 
Cost of various kinds. 
Butter substitutes for cooking. 
Food laws concerning various 
fats. 



Render fat. 

Determine temperature for frying 

cooked and uncooked materials. 
Fry cooked and uncooked foods. 

tJse different fats. 
Clarify fat. 
Use partially decomposed fat for 

soap making. 



23 



RELATED WORK 



REFERENCE 



Physiology. 

Foods producing fatty tissue. 
Digestion of fat. 



The home. 

Means of excluding air in ease of 
fire or burn. 

Removal of fat stains. 
Physics and chemistry. 

Decomposition of fat. 

Characteristics of emulsions. 

Saponification. 

Soap making. 



U. S. Dep't of Agri., Washington, 
D. C. 

Bureau of Animal Industry Cir- 
culars : 

No. 56. Facts Concerning the 
History, Commerce, and 
Manufacture of Butter. 
No. 127. Tubercle Bacilli in 
Butter. 
Bureau of Chemistry Bulletin : 
No. 77. Olive Oil and Its Sub- 
stitutes. 
Farmers' Bulletins: 

No. 36. Cotton Seed and Its 

Products. 
No. 131. Household Tests for 
the Detection of Oleomar- 
garine and Renovated But- 
ter. 
No. 186. Keeping Quality of 

Butter. 
No. 241. Butter Making on 

the Farm. 
No. 469. Fats and Their Eco- 
nomical Use in the Home. 
Reprint from Year-Book No. 390. 
Renovated Butter, Its Origin 
and History. 
Illinois Exp. Sta. Bulletin No. 131. 
A Study of Factors Influencing 
the Composition of Butter. 
Illinois Exp. Sta. Circular No. 131. 
Handling of Cream and Making 
of Butter on the Farm. 
University of Illinois Bulletin No. 
47. Fats and Oils in Cooking. 



24 



RECITATION 


LABORATORY 


Combinations of food materials. 




Batters and doughs. 




Flour. 


Determine main constituents of 


Composition. 


flour. 


Kinds and classes. 


Determine properties of gluten. 


According to composition. 


Visit flour mill if possible. 


According to process of 




manufacture. 




According to grains used. 




Value of the different 




classes. 




As food. 




For bread making. 




Leavening agents and their 




action. 




Air and steam. 




Effect of heat. 




Importance of elasticity of 


Determine tests for different oven 


white of egg and gluten. 


temperatures. 


Carbon-dioxide. 


Make sponge cake and popovers. 


Action of soda with sour 


Make cereal griddle cakes, muffins, 


milk, molasses, cream of 


cakes, biscuits, pastry, steam 


tartar. 


puddings. 


Action of baking powder. 


Determine effect of combining soda 


Different kinds. 


with sour milk, soda with cream 


Effect of heat and 


of tartar and baking powder 


moisture. 


■with moisture. 


Action of yeast. 


Determine suitable temperature 


Different kinds. 


and food for yeast. 


Conditions favorable 




and unfavorable to 




gro^vth. 




Products of fermenta- 




tion. 





25 



RELATED WORK 


REFERENCE 




U. S. Dep't of Agri., Washington, 




D. C. 




Farmers' Bulletins: 




No. 1 19. Banana Flour. 




No. 305. Gluten Flours. 




No. 374. Flour for Baking 




Pow^der Biscuits. 




No. 412. Milling and Baking 


Commercial geography. 


tests with Durum Wheat. 


The flour industry. 


No. 326. Macaroni Wheat. 


Effect of climate and soil on 


No. 903. Wheat, Flour and 


composition of wheat. 


Bread. 


Manufacture. 


Maine Exp. Sta. Bulletin No. 103. 


Physics. 


Entire Wheat Flour. 


Transmission of heat. 




Conduction, convection, radia- 




tion. 




Chemistry or elementary science. 




Properties of acids, bases, salts. 




Effect of combining acids and 




bases. 




Composition of baking soda. 




Test for carbon dioxide. 




Baking powder. 




Composition of different 




classes. 




Products formed. 




Test for alum. 




Physiology. 


Conn. Exp. Sta. Report for 1904, 


Effect of residues from different 


Pt. II. Food Products, Baking 


baking powders. 


Powder. 


Botany. 


North Carolina Exp. Sta. Bulletin 


Study of yeast, molds, bacteria. 


No. 155. Baking Pow^der on Sale 




in N. Carolina. 



26 



RECITATION 



LABORATORY 



Bread. 


Bread making. 


Methods of making. 


Short and long process. 


Materials used. 


Plain, whole wheat, graham, rye. 


Relation to kind and condition 


Rolls, plain and fancy. 


of yeast. 




Amount and kind of flour. 




Reasons for kneading. 




Relation of temperature and 




amount of yeast to time. 




Baking. 




Time and temperature. 




Changes produced. 




Care of bread after baked. 




Souring and other undesirable 




changes in bread. 




Comparison of home made and 




baker's bread. 


Judge bread. 


Need of standard. 


Visit bakery if possible. 


Digestion of yeast breads, quick 


Determine cost of bread made. 


breads and toast. 


Make toast, croutons, sandwiches, 


Nutritive value and cost of 


etc. 


bread. 




Salads. 


Select materials for salads. 


Value in diet. 


Prepare materials for salads. 


As nourishment. 


Salad plants. 


As an appetizer. 


Other materials as spring fruits 


For furnishing variety. 


and vegetables, winter fruit 


For the mineral of fresh fruits 


and vegetables, meats, nuts, 


and vegetables. 


eggs and cheese, left-overs. 


Economic value. 


Salad dressings. 


Preparation. 


Cooked, French and ]\Iayon- 


Importance of freshness and 


naise. 


erispness. 


Attractively arrange materials. 


Importance of thorough wash- 


Determine cost of salads made. 


ing of uncooked foods. 





27 



RELATED WORK 


REFERENCE 




U. S. Dep't of Agri., Washington, 




D. C. 




Farmers' Bulletins: 




No. 112. Bread and Bread 




Making, 




No. IH. Skim Milk in Bread 




Making. 




No. 193. Bread and Toast. 




No. 389. Bread and Bread 




Making. 




Office of Exp. Sta. Bulletins : 




No. 101. Studies on Bread 




and Bread Making. 




No. 126. Digestion and Nutri- 




tive Value of Bread. 




No. 143. Digestion and Nutri- 




tive Value of Bread. 




No. 156. Digestion and Nutri- 




tive Value of Bread and 




Macaroni. 




University of Illinois Bulletin No. 




25. 




Bevier. Some Points in the Mak- 




ing and Judging of Bread. 




Purdue University, Biology Dep't 




Food Series: 




No. 5. Yeasts and Their Prop- 




erties. 




No. 6, Bread and Bread Mak- 




ing. 


Botany. 


Hill. Salads, Sandwiches and Chaf- 


Growth of salad plants. 


ing Dish Dainties. 


Evaporation and absorption of 




water by plants. 





28 



RECITATION 



LABORATORY 



Salads — continued. 

Importance of attractiveness 
in arrangement of color, 
form and texture, size of 
service, garnish. 

Suitable combinations, consid- 
ering flavor, food nutrients, 
digestion. 




Frozen dishes. 

Value of frozen dishes. 
Freezing. 

Cause of freezing. 

Construction of freezer. 

Use of tireless cooker. 


Care of freezer. 

Make water ices, sherbets, ice 

creams and mousse. 
Determine temperature of freezing 

mixture and frozen material. 
Determine cost of desserts made. 
Improvise freezer for individual 

use. 


Beverages. 

Tea, coffee, cocoa, chocolate. 

Important constituents. 

Methods of preparation. 

Buying, and care in the home. 

Physiological effects. 
Fruit drinks. 

Value in the diet. 

In sickness and health. 
Kinds. 


Make : 

Tea and coffee. 

Compare steeped and boilecr 
tea and coffee. 
Cocoa and chocolate. 
Fruit drinks. 


Special preparations for the sick. 


Make preparations used in liquid 

and semi-liquid diet. 
Prepare invalids tray. 



29 



RELATED WORK 


REFERENCE 


Art. 
Pleasing color combinations. 




Physics. 

Transmission of heat. 

Conducting and non-conduct- 
ing materials. 
Latent heat of fusion. 
Freezing point of solutions. 
Commercial geography. 
Commercial refrigeration. 




Commercial geography. 

Tea, coffee and chocolate in- 
dustries. 

Growth and commercial pre- 
paration. 
Chemistry. 
Properties of tannic acid. 
Test for tannic acid. 
Physiology and chemistry. 
Stimulants. 
Uses of water in the body. 


U. S. Dep't of Agri., Washington, 
D. C. 
Farmers ' Bulletins : 

No. 122. Coffee Substitutes. 

Wm. Baker & Co. Ltd., Dorchester, 
Mass. History and Use. of Co- 
coa and Chocolate. 




Boland. Handbook of Invalid 

Cookery. 
Farmer. Food and Cookery for 

the Sick and Convalescent. 
Sachse. How to Cook for the Sick. 



30 



RECITATION 



LABORATORY 



Summary. 

Definition of food. 
Classification of food according 

to food principles. 
Temperature suitable for each 

class. 
Digestion and assimilation of 

each class. 
Value of food and food require- 
ments. 

Function of each class. 
Comparative value of different 

foods. 
Food value represented by 

calories. 
Food requirement represented 
by blocks, figures or charts. 
Food requirements for people 
of different ages and oc- 
cupations. 

National and foreign invest- 
igations. 
Dietary standards of var- 
ious investigators. 
Importance of purity of food. 
Cost of food. 

Comparative cost of different 

classes of food. 
Cost of food at different sea- 
sons. 
Relation of cost of food to total 
cost of living and to income. 



Review note books. 
Make classification of foods stu- 
died. 

List foods according to their 
protein fat and carbohydrate 
content. 
List foods rich in the different 
kinds of mineral matter. 
Weigh portions of food that are 
equivalent in total nutrients, 
total protein, or that yield lOtf 
calories or that represent a Chit- 
tenden or Atwater meal. 



Compare cost of different cooking 
lessons during the year. 



31 



RELATED WORK 



REFERENCE 



Chemist ly. 




American School of Home Eco- 


Kelation of classification of food 


nomics : 


to their chemical composition. 


Food Values and Practical Meth- 


Effect of heat on the composition 


ods in Diet Calculation. 


of foods. 




Battle Creek. Diet List of Battle 


Physiology and chemistry. 




Creek Sanitarium. 


Digestion. 




Chambers. Principles of Food 


Digestive organs, juices and fer- 


Preparation. 


ments. 




Jordan. Food Poisoning. 


Digestion of protein, fat, carbo- 


Kinne and Cooley. Food and Home 


hydrate alone and in combina- 


Management. 


tion. 




Leach. Food Analysis and Inspec- 


Nutrition. 




tion. 


Production of body tissues. 




Patee. Diet in Disease. 


Production of heat and energy. 


Richards. First Lessons in Food 


Production of waste. 




and Diet. 


Relation of the respiratory, 


cir- 


Richards. Food Materials and 


culatory and excretory 


sys- 


Their Adulteration. 


tems to nutrition. 




Richards. Cost of Food. 


Body requirements. 




Richards. Cost of Living. 
Rose, (a) Feeding the Family. 
MacMillan, (1916). 
(b) Laboratory Handbook for 
Dietetics. 
Thompson. Practical Dietetics. 
Winters. Feeding of Infants. 
U. S. Dep 't of Agri., Washington, D. C. 
Bureau of Chemistry Bulletins: 
No. 13. Food Adulteration. 
No. 28. Chemical Compound of 

American Food Materials. 
No. 69. Food and Food Control. 
No. 100. Some Forms of Food 
Adulteration and Simple Methods 
for Their Detection. 
No. 112, Pt. 2. Food Legislation 
Ending June, 1907. 
Bureau of Chemistry Circulars: 

No. 16. Officials Charged with the 

Enforcement of the Food Laws. 
No. 42. The Effect of Formalde- 
hyde on Digestion and Health. 
Bureau of Education Bulletins: 
No. 3. Daily Meals for School 

Children. 
No. 717. Food for Young Children, 
No. 808. How to Select' Foods. 
1. What the Body Needs. 



32 



RECITATION 



LABORATORY 



Planning meals. 

Means of reducing cost. 
Means of securing variety. 
Meals for different seasons, oc- 
casions, individuals, etc. 
Meals for the sick and convales- 
cent. 



The lunch to be packed and car- 
ried. 



Selection and buj'ing of food ma- 
terials. 
Selection of food for a meal or 

day as planned. 
Observation of: 

Condition of food in the mar- 
ket. 

Freshness. 
Cleanliness. 
Protection of food. 
Condition of the market. 



Plan meals suitable for breakfast, 

luncheon, dinner, supper. 
Plan meals for 10, 20, 30 or 40 

cents per day. 
Plan meals for a day with special 

reference to economy of time, 

labor and fuel. 
Plan a meal in which one person 

shall be hostess and maid. 

Practice preparing and serving 

the me^l at home. 
Plan meals for: 

Summer and winter. 

Active laborer and office worker. 

The aged, the young. 

The sick, rheumatic, diabetic. 

The convalescent. 



Plan, prepare and pack lunches. 
For the school child. 
For the laboring man. 
For students of the class. 



List food materials needed for the 

preparation of meals planned. 
List amount of certain materials 

needed to serve a large company. 
Make market list of staple and 

fresh supplies needed at Iiome 

for a week. 
Visit market and stores. 
Select and buy for home or school 

use. 



33 



RELATED WORK 


REFERENCE 




Farmers' Bulletins: 




No. 122. The Working of a 




Pure Food Law. 




No. 125. Protection of Food 




From Injurious Temperat- 




ures. 




No. 142. Nutritive and Eco- 


• 


nomic Value of Food. 




No. 375. Care of Food in the 




Home. 




Office of Exp. Sta. Bulletin: 




No. 28. Composition of Amer- 




ican Food Materials. 




Charts : Composition of Foods, 




and Food Requirements. 




Office of Exp. Sta. Circulars: 




No. 46. Function and Uses of 




Food. 




University of Illinois Bulletins: 




No. 4. Rural School Lunch. 




No. 712. School Lunches. 



Civics and economics. 

Relation of supply and demand. 
Bacteriology. 

Bacteria on carelessly handled 

food materials. 
Danger of infection through 
food materials. 



No. 89. (A List of Dietaiy 
Studies). 
Office of Exp. Sta. Documents: 

No. 713. Investigation of the 
Nutrition of Man in the 
U. S. 

No. 1027. Nutrition Investi- 
gation of the Office of Exp. 
Station and their results. 



34 



RECITATION 


LABORATORY 


Selection and buying of food ma- 


Keep account of actual cost of 


terials — continued. 


meals prepared and compare 


Advantages and disadvantages 


with estimated cost. 


of buying in quantity. 


Keep account of cost of food at 


Relation of consumer and dealer 


home for a week or month. 


to the pure food law. 




Importance of cheeking up bills 




and keeping accounts. 




Advantages and disadvantages 




of cash and credit systems. 




Preparation and service of meals. 


Prepare meals. 


Plan of work. 


Take care of dining room. 


Economy of time, labor and 


Sweep, dust, ventilate, and reg- 


fuel. 


ulate temperature and light. 


Relation of plan to hour of 


Set the table. 


service and other work of 


Serve meals. 


the day. 


Breakfast, luncheon, dinner, 


Provision for comfort and pleas- 


supper. 


ure. 


Serve cIclss and guests. 


The beauty of simplicity, or- 


Practice serving as hostess, cook, 


der and cleanliness. 


waitress and guest. 


Reasons for points in setting 




table, sei'vice and eating. 




Characteristics of a gracious 




hostess and a successful 




waitress. 




Assistance of members of the 




family. 




Importance of the family meal 




and the relation of different 




members to it. 





35 



RELATED WORK 



REFERENCE 



The home. 

Kitchen and dining room. 
Location. 

Plan for convenient, sanitary 
and comfortable and attrac- 
tive rooms. 
List of furnishings with cost. 
Care of rooms. 
Laundering of linens. 
Sewing. 

Hemming and darning linen. 
Chemistry. 
Nature of materials used for 
cleaning glass, silver, etc. 
Physiology. 

Effect of "bolting food." 
Psychic influence on digestion. 
Art. 

Suitable color combinations. 
Kelation of decoration to pur- 
pose. 
Application of color and design 
in making menu cards and 
decorating table. 
English, 

Good form for invitations and 
acceptances. 



U. S. Dep'tof Agri. 
Office of the Secretary : 

Food Inspection Decisions. 
Reprints from Year-book: 
No. 221. The Use and Abuse 

of Food Preservatives. 
No. 455. Use of the Microscope 
in Detecting Food Adultera- 
tions. 
No. 451. The Detail of the 
Enforcement of the Food 
and Drug Act. 
No. 454. Food and Diet in 

the U. S. 
No. 342. The Respiration Ca- 
lorimeter. 
Cornell University Extension 
Dep 't. 

Human Nutrition, Parts I and 
IL 
111. Farmers' Institute, Dep't of 
Household Science Year Book, 
1909. Classified List of Foods. 
Ill, State Food Commission, Man- 
hattan Bldg., Chicago. Annual 
Report of State Food Commis- 
sioner. 111. Dairy and Food 
Laws. 
Journal of Home Economics: 
Oct., 1909. Daily Meals for 

School Children. 
Feb., 1910. Progress in Nutri- 
tion. 
Apr., 1910. School Lunches. 



Allen, Table Service, 
Hill, Up-to-Date Waitress, 
Kingland, Book of Good Manners, 
Larned, Hostess of Today, 
Springsteed. Expert Waitress. 



36 
CLOTHING 



RECITATION 



LABORATORY 



Equipment for sewing. 

Equipment needed for hand- 
sewing. 
The work box and its contents. 
Sewing machine. 

Construction and care of. 
Suitable chairs and tables. 
Lighting of the room. 



Use or purpose of clothing. 
Fulfillment of purpose. 

Under and outer garments. 
Suitability of clothing for va- 
rious occasions — business, 
home, sick room, etc. 
Clothing in relation to health. 
Effect of too little and too 

much clothing. 
Effect of pressure. 
Loosely and closely woven fab- 
rics. 
Non-porous clothing. 



Select and list price of individual 
sewing equipment. 

Clean, oil, and use machine and at- 
tachments. 



Collect reference and pictures of 
clothing of primitive and mod- 
ern times. 

Possible trip to library and mu- 
seum or store to see fabrics and 
garments of ancient and modern 
use. 

Criticise own clothing on basis of 
purpose. 

Plan clothing for various seasons 
and occasions. 



37 



RELATED WORK 


REFERENCE 


History. 


Baldt. Clothing for Women. 


Invention of sewing machine, 


Blair. Sewing and Garment Draft- 


and its effect on the household. 


ing. 


Physics. 


Byrn. Progress of Invention in 


Construction of sewing machine. 


the 19th Century, 


The home. 


Cooley. Domestic Art in Women's 


Location and furnishing of sew- 


Education. 


ing room. 


Earle. Colonial Days in Old N. Y. 


Lighting of sewing room. 


Earle. Customs and Fashions in 


History. 


Old New England. 


The evolution of clothing from 


Earle. Home Life in Old Colonial 


primitive to modern times. 


Days. 


The adornment of savages. 


Earle. Two Centuries of Costume 


The protection of primitive 


in America. 


man. 


Fales. Dressmaking (History of 


Different materials used. 


Costume). 


Clothing of various races and 


Harrington. Manual of Hygiene. 


ages. 


Jolly. Man Before Metals. 


Inventions making modern pro- 


Kinne and Cooley. Shelter and 


cesses possible and their effect 


Clothing. 


on progress and home life. 


Le Bosquet. Personal Hygiene. 


Hygiene and physiology. 


Mason. Origin of Invention. 


Structure and function of the 


Mason. Woman's Share in Primi- 


skin. 


tive Culture. 


Respiration and circulation. 


Morris. Home Life in All Lands. 


Hygiene of clothing. 


Rocheleau. Great American Indus- 




tries. 




Robida. Ten Centuries of Cos- 




tume in America. 




Sedgwick & Hough. The Human 




Mechanism. 




Starr. First Steps in Human Prog- 




ress. 
Watson. Textiles and Clothing. 




Craftsman Magazine, Vol. 9, p. 




749. Ten Generations of Fash- 




ion. 
Journal of Home Economics, June, 




1910. Hygienic Dress and Dress 




Reform. 




Review of Reviews, Vol. 7, p. 312. 




Dress Reform. 



38 



RECITATION 



LABORATORY 



Materials used. 

Cotton, wool, flax, silk. 

Structure and composition. 
Effect of heat, acids, alkalies, 

moisture, light. 
Conductive and absorptive 
properties of the different 
fibers. 

Suitability of each for under 
and outer clothing. 
Manufacture of the fibers into 
clothing. 

Bleaching, dyeing. 
Printing, mercerizing. 
Use of uncommon fibers such as 
jute, ramie, pineapple, cocoa- 
nut. 
Leather, fur, and rubber as ma- 
terials for clothing. 



Collect samples of raw materials. 

Examine fibers. 

Test samples to determine quality. 
Fiber or fibers present. 
Closeness of weave. 
Adulterants. 

Trip to carpet loom or factory if 
possible. 

List of fibers in general use. 

Illustrate different weaves by col- 
ored papers. 

Determine characteristics of warp 
and woof of cloth. 

Make textile collections illustrating 
the variety, quality and price of 
finished products of different 
fibers. 



39 



RELATED WORK 



REFERENCE 



Commercial geography and his- 
tory. 

Growth and cultivation of fibers. 
Labor involved and cost of pro- 
ducing different fibers. 

Evolution of spinning and weav- 
ing. 

Modern process of manufacture. 



Chemistry. 
Effect of water and chemicals on 
different textiles. 



Economics. 

Tariff on fabrics. 

English and American woolen 

and cotton goods. 
Natural wealth of United States 

in textile fibers. 



Carpenter. How the World is 

Clothed. 
Chamberlain. H o w W e Are 

Clothed. 
Cole. Encyclopedia of Dry Goods. 
Dana. Cotton from Seed to Loom. 
Dooley. Textiles. 
Gibbs. Household Textiles. 
Hunt. Forage and Fiber Crops of 

America. 
McLaren. Spinning Woolen and 

Worsted. 
Marsden. Cotton Spinning. 
Marsden. Cotton Weaving. 
Matthews. Textile Fibers. 
Wilkinson. Story of the Cotton 

Plant. 
Woolman and McGowan. Textiles. 
Wright. Industrial Evolution of 

the United States. 
U. S. Dep't of Agri., Washington, 

D. C. 
Farmers ' Bulletins : 

No. 27. Flax for Seed and 



Fiber. 
No. 69. 
No. 137. 
No. 165. 
No. 274. 



Flax Culture. 
Angora Goat. 
Silk Worm Culture. 
Flax Culture. 
No. 302. Sea Island Cotton. 
Office of Exp. Sta. Bulletin: 
No. 33. The Cotton Plant; 
History, Botany, Character- 
istics, Culture, and Uses. 
Office of Fiber Investigation. 
Report 4, 

Flax Culture in Ireland, 
Belgium, Austria, Russia, 
Report 106, Flax for Seed 
and Fiber. 



40 



RECITATION 


LABORATORY 


Selection of materials for class use. 


Examine samples and discuss suit- 


For articles or garments. 


ability. 


Purpose, cost, durability. 


Combine samples of textile fabrics 


Width, amount, allowing for 


to show suitable color, quality, 


shrinkage. 


and finish for suits for different 


Color, design, weave, and 


occasions and individuals. 


finish. 


Buy materials for articles to be 


Genuineness, quality. 


made. 


For trimming. 


Select trimmings, thread, etc. 


Comparative value of hand 


List cost of materials. 


and machine work. 


Study designs in embroidery, laces, 


Desirable qualities for trim- 


and other ornamentation. 


mings. 




Good edge, simple design. 




Kinds of embroidery, laces, 




drawn work, etc. 




Harmony of material and 




trimming in quality and 




color. 




Inappropriateness of color in 




trimming undergarments. 




Danger of buying from bar- 




gain counters. 




Selection of design for making. 


Make design for garments. 


Purpose of article. 


Take measures. 


Form and size of individual. 


Draft patterns. 


Personality and occupation of 


Compare and use drafted and 


individual. 


bought patterns. 


Artistic effect. 


•Criticize designs for clothing in 


Good lines. 


magazines and papers. 


Good color combinations. 


Practice altering patterns. 


Effect of light on materials of 




various color, quality, finish. 




Time and money to expend on 




making and laundering. 




Interpretation of markings on 




commercial patterns. 





41 



RELATED WORK 



REFERENCE 



History and economics. 

Laces of different ages and races. 
Conditions under which hand 

work is done. 
Price paid for hand labor. 
Lives of people doing work. 
History of costume. 



Chemistry. 
Cleaning. 
Dyeing. 



Art. 



Designing dresses, hats, and suits 
for different occasions. 

Coloring designs made for differ- 
ent occasions and individuals. 

Lines of human form. 

Straight lines and good curves. 

Artistic and appropriate designs 
for trimmings, household arti- 
cles and personal articles as 
belt buckles, hand bags, card 
cases, etc. 



Reprints from Year-Book: 

No. 234. The Future Demand 

for American Cotton. 
No. 308. Consumption of Cot- 
ton in Cotton States. 
No. 313. U. S. Dep'tof Agri. 

and Silk Culture. 
No. 314. Growing of Long- 
Staple Upland Cotton. 
Cosmopolitan, July, 1904. Cotton. 
Corticelli Silk Mills. Silk, Its Ori- 
gin, Culture, and Manufacture. 
Harper's Weekly, Mar. 5, 1910. 

Deceiving: the Shopper. 
Outlook, Vol. 69, p. 59. Cotton. 
Scribner, Vol. 90. Manufacture 
of Clothing. 



Batchelder. Principles of Design. 
Canadian Magazine. March, 1905. 

Merrill. Tawdry Apparel. 
Craftsman. 

Vol. 26, P. 22. The Relation of 
Clothes to the Body. 

Vol. II, P. 269. 

(a) Dress and Its Relation to 
Life. 

(b) P. 516. Beauty, not Nov- 
elty, the Purpose of Dress. 

Delineator. 

Ginglcs. Garment Drafting and 

Simple Rule Method. 
Good Housekeeping. 
Harper's Bazaar. 
Independent. Vol. 58. 

(a) P. 1294. Oilman. Symbol- 
ism in Dress. 

(b) March 2, 1905. Why These 
Clothes? 

Izor. Costume Design and House 
Planning. 

Ward. Color, Harmony and Con- 
trast. 

Wintcrburn. Principles of Correct 
Dress. 



42 



RECITATION 


LABORATORY 


Cutting. 


Cut out garments. 


Economy. 




Matching pattern in cloth. 




Arrangement of pattern with 




weave. 




Making. 


Keep materials and hands clean 


Characteristics of good work- 


while sewing. 


manship in the making of gar- 


Baste, fit, stitch and finish under- 


ments or articles. 


garments as drawers, underwaist 




and skirt or gown. 




Make suitable seams, bands, bind- 




ings, facings, corners. 




Make tucks and put on trimmings. 




Make shirt waist and wash dress. 




Possibly make wool skirt. 


Household fabrics and articles. 


Make simple and more difficult dec- 


Suitability of textile, color weave 


orative stitches on underwear, 


and finish to purpose. 


waist or household articles. 




Make designs for patterns to be 

worked. 
Buttonhole edge of towel, scarf, 


Buying of household linens. 




center piece or undergarment. 




Design and embroider monograms 




for linen or underwear. 




Possibly make lace or drawn work 




for trimming a small article. 




Prepare an inventory including 




quantity and cost of materials 




needed for household of specified 




size. 



43 



RELATED WORK 



REFERENCE 



American Magazine. 

Vol. 67, Nov. 1908. Thomas: 
The Psychology of Woman's 
Dress. 



Hapgood. School Needle Work. 

McGlauflin. Handicraft for Girls. 

Wakerman & Heller. Scientific 
Sewing. 

Woolman. Sewing Course for 
Schools. 

Butteriek Pattern Co. Dressmak- 
ing Up-to-Date ; Embroideries 
and their Stitches. 



The home. 




Daniels. Furnishing of a Modest 


Textile 


furnishings for dining 


Home. 


room, 


bed rooms, and living 


Dodd. The Healthful Farm House. 


room. 




Parsons. Interior Decoration. 
Priestman. Art and Economy in 

Home Decoration. 
Quinn. Planning and Furnishing 

the Home. 
Throop. Furnishing the Home of 

Good Taste. 
Wheeler. Household Art. 






Wheeler. Principles of Decoration. 



44 



RECITATION 



LABORATORY 



Grift Sewing, 
Importance of usefulness. 
Suitability of article to person. 



Millinery. 

Study of materials used as 
braids, silks, satins, velvets, 
feathers, flowers. 

Color, harmony, and study of 
line in relation to the face, fig- 
ure, and costume. 

Style of hat to suit a becoming 
and suitable arrangement of 
the hair. 

Work of the Audubon society. 



Care of clothing. 
New clothing. 

Sanitary condition of gar- 
ments. 

Consumer's League, White 
List. 
Laundering or sunning and 
airing of clothing as it comes 
from the store. 
Clothing that has been worn. 
Airing and folding or hanging 
after wearing. 
Brushing, pressing. 
Mending. 

Importance of fastenings, 
bindings, etc. 



List of household and personal ar- 
ticles that might be designed, 
made and decorated for gifts. 

Plan a certain number of articles 
for a given price. 

Design, make, and decorate one or 
more articles. 

Make children's garments for 
school nurse or charities. 



Plan color and design to fit one's 
own face and personality. 

Select materials. 

Renovate materials. 

Make a simple hat or select mate- 
rials and style and have it made, 
or make over a hat, or select and 
combine samples of materials 
that harmonize in color, quality 
and finish. 

Figure cost of hat made or selected. 
Criticize prevailing style. 



Report on sanitary conditions of 
stores and those handling gar- 
ments with the Consumer's 
League mark. 

Report on ready made garments 
bought or seen in the stores. 

Remodeling of garments. 



Darn and patch. 



45 



RELATED WORK 


REFERENCE 






Art. 

Designing hats and suits for dif- 
ferent people and occasions. 

Color and form in relation to the 
face and figure. 


Toby. Millinery. 


Civics and Economies, 

Sanitary condition of factories. 
Laws regulating child labor and 
sweat shops. 

Hygiene. 
Bathing. 


Brannt. Dry Cleaner, Scourer, 
and Dyer. 

Conn. Bacteria, Yeasts, and Molds. 

Conn. Story of Germ Life, 

Prudden, Dust and Its Dangers, 

Chautauquan, Vol. 59, p, 106. Con- 
sumer's League, 

Consumer's League, 105 E. 22d St., 
N. Y. City. Consumer's League 
Literature. 

Outlook, Vol. 91, p. 616. Consum- 
er's League. 

Survey, Vol. 23, p. 700. Consum- 
er's League. 



46 



RECITATION 



LABORATORY 



Care of clothing — continued. 
Laundering. 
Marking, 

Place for soiled clothing. 
Effect of heat, soap, and water 

on different fabrics, finishes, 

and colors. 
Setting of colors. 

Removal of stains. 
Renovating and freshening old 

garments. 
Storing or packing the winter 
clothing. 
Life history and habits of the 

moth. 



Cost of clothing. 

Comparative cost and desirabil- 
ity of ready made, home made, 
and tailored clothing. 
Reducing cost of clothing. 

Planning supplies and buying 

in quantity. 
Careful selection of time to 

buy. 
Avoiding extremes. 
Keeping accounts. 

Monthly and yearly sum- 
mary. 
Simplifying design for mak- 
ing. 
Use of material and style that 
are easily laundered and 
pressed. 
Use of simple hand work in 
place of elaborate trim- 
mings. 
Relation of cost of clothing to 
total cost of living and to in- 
come. 

Suitability of apparel in rela- 
tion to income. 



Mark clothing. 

Wash and iron clothing or samples 
of cotton, wool, linen, and silk of 
different colors and finishes. 

Remove stains from clothing. 



Figure cost of materials in gar- 
ments made. 

Figure cost of labor in making gar- 
ments. 

Compare cost of garments of the 
same quality when made by stu- 
dents, when bought ready made, 
and when they are hired made. 

Plan and figure cost of clothing for 
one year. 

Compare cost of different articles 
as underclothing, dresses, hats. 

List materials that might oe bought 
in quantity. 

Plan to reduce cost to the mini- 
mum. 

Keep account of money spent for 
clothing for a certain period. 

Compare with plan made for cloth- 
ing for the year. 

Make charts showing relation of 
cost of clothing to total cost of 
living and to income. 

Criticize own clothing on basis of 
healthfulness, artistic qualities, 
economy and suitability. 



47 



RELATED WORK 


REFERENCE 


The home. 


Dodd. Chemistry of the House- 


Equipment of place for doing 


hold. 


laundry work. 


Osman. Cleaning and Renovating 


Agents used. 


at Home. 


Steps in the process. 


Parloa. Home Economics. 


The home and public laundry. 


Richards & Elliott. Chcmistiy of 




Cooking and Cleaning. 




Shepperd. Laundry Work. 




U. S. Dep't of Agri., Washington, 




D.C. 




Bureau of Entomology Circular: 




No. 36. The True Clothes 




Moth. 


Civics and economics. 


Andrews. A Survey of Your 


Law of supply and demand. 


Household Finances. 


Cost of raw materials. 


Richardson. The Woman Who 


Cost of labor and machinery. 


Spends. 



Cost of patents 

Cost of skilled and unskilled la- 
bor. 

Cost of producing materials of 
new design and finish as com- 
pared with old and standard 
patterns. 

Laws governing conditions in 
factories; child labor and 
sweat shops. 



48 
THE HOME 



RECITATION 


LABORATORY 


Shelter and home life. 


Collect pictures of shelter used by 


Of different peoples and ages; 


man at different ages and places. 


primitive, ancient, medieval. 


Report on houses and something of 


colonial, modern. 


home life in different sections of 


Homes in immediate locality. 


locality. 


Different parts of town or 


Report on good and objectionable 


county. 


points of own house. 


Advantages of the older and 


Study pictures illustrating good 


newer houses. 


and poor conditions. 


Imperfections of each. 




Location of the house. 




City, country, or suburban — 




surroundings and amount of 




money to be spent. 




Study of soil and site. 




Exposure to sun, prevailing 




winds. 




Natural drainage. 


Visit houses in the process of con- 


House planning and construction. 


struction. 


Kind of house. 


Make sketch of individual rooms 


Materials used and workman 


showing location and size of fur- 


employed. 


niture. 


Style and size suitable for loca- 


INIake plans for basement, 1st and 


tion and family. 


2nd floors. 


Study of rooms as to use — size, 




shape, furniture. 




Arrangement of rooms. 




Essential part of construction. 





49 



RELATED WORK 



REFERENCE 



History and geography. 

The evolution of shelter and 

home life. 
Relation of location and climate 
to kind of shelter needed. 



Physiography. 

Formation and properties of var- 
ious soils. 
Commercial geography. 
Building materials. 
Source, cost, etc. 
Drawing. 
Floor plans. 



Bcvicr. The House. 
Campbell. Household Economics. 
Clark. Care of the House. 
Earle. Home Life in All Lands. 
Elliot. Household Hygiene. 
Gannett. The House Beautiful. 
Gibson. Convenient Houses. 
Mason. Origin of Inventions. 
Mason. First Steps in Human 

Progress. 
Ormsby. The House Comfortable. 
Parloa. Home Economics. 
Poor. Rural Hygiene. 
Powell. The Country Home. 
Price. Handbook of Sanitation. 
Richards. Sanitation in Daily 

Life. 
Ritchie. Primer of Sanitation. 
Roberts, The Farmstead. 
Robinson. Domestic Architecture. 
Starr. First Steps in Human 

Progress. 
Sticldey. Craftsman Houses. 
Talbot. House Sanitation. 
Talbot & Breckenridge. The Mod- 
ern Household. 
U. S. Dep't of Agri., Washington, 

D. C. 

Farmers' Bulletins: 

No. 126. Some Practical Sug- 
gestions for Farm Buildings. 
No. 270. Modern Convenien- 
ces for the Farm Home. 
No. 317. The Farm Home. 
No. 342. A Model Kitchen. 
White. Successful Homes and 

How to Build Them. 



50 



RECITATION 


Cv.MGRATORY 


Heating, lighting, ventilation. 


Examine school and other public 


Study of various systems as to 


systems of heating and ventila- 


construction, convenience, cost 


tion. 


and efficiency. 


Take temperature of room at dif- 


Study of fuels and management 


ferent times and in different 


of fires. 


parts of the room. 


Eelation of heating and lighting 


Build and manage fires at school 


to ventilation. 


or home. 


Relation of respiration to ven- 


Care for lamps. 


tilation. 


Read gas and electric meters. 


Methods of ventilation. 


Prove presence of carbon dioxide 


Natural. 


in the room. 


Mechanical. 


Ventilate room in different ways. 


Fresh air in relation to health. 


Make fireless cooker. 


Fresh air cures. 




Fire prevention. 




Dangers with different heating 




systems. 




Water Supply. 


Visit water works and sewage plant 


Source of public and private 


if possible. 


supply. 


Report on home well or cistern. 


Necessity for pure supply. 


Report on work of State Water 


Sources of contamination. 


Survey and Board of Health. 


Methods of purification. 




Municipal and domestic. 




Natural and artificial. 




Constiniction of wells and cis- 




terns. 




Disposal of waste — sewage, gar- 




bage 




Rural and city methods. 




Immediate, final. 




Relative merits of various ways 




of disposing of waste. 




Sanitary, economic. 





51 



KELATED WORK 


REFERENCE 


Physics and chemistry. 


Office of Exp. Sta. Farmers' In- 


Transmission of heat. 


stitute, Lecture 8, Farni Ar- 


Diffusion of gases. 


chitecture. 


Combustion — light, heat. 


Reprint from Year-Book Kr>. 475. 


Calorific value of various fuels. 


The Wastes of the fi'arm. 


Composition of air. 


No. 518. Comforts and Con- 


Pure, vitiated. 


veniences in Farmers' Homes. 


Food. 


Commissioner of Buildings, Chica- 


Fuels used for cooking. 


go or Other Cities. 


Management of fire. 


Municipal Code Governing Erec- 


Geography. 


tion of Buildings. 


Distribution of coal and natural 


Iowa Agri. College Extension 


gas. 


Dep't. Healthful Homes. 


Physiology. 


U. S. Dep't. Agri. 


Need of oxygen for the body. 


No. 771. Home Made Fireless 


Effect of bad air. 


Cooker. 


Desirable temperature. 




Light in relation to eye strain. 





Buchanan. Household Bacteri- 
ology. 
Conn. Bacteria — Yeasts and Molds. 
Prudden. Drinking Water and Ice 

Supplies. 
Sedgwick & Hough. The Human 

Mechanism. 
U. S. Dep't. of Agri., Washington, 
D. C. 
Farmers ' Bulletins : 

No. 43. Sewage Disposal on 

the Farm. 
No. 73. Pure Water. 
No. 124. Distilled Drinking 

Water. 
No. 262. Water for Table Use. 
No. 296. Wells and Pure Wa- 
ter. 
No. 309. Ice for Household 
Use. 
Reprints from Year-Book: 
No. 262. The Contamination 
of Public Water Supply by 
Algae. 
No. 457. Hygienic Water Sup- 
plies for Farms. 



52 



RECITATION 



LABORATORY 



Plumbing. 

Fixtures, traps and pipes. 

Purpose of seal, how main- 
tained. 
Location of pipes. 

Reference to cold, ease in re- 
pairing and cleaning. 



Finishing. 
Exterior. 

Material, color. 
Interior. 

Floors, walls, ceilings. 
Suitability. 

Cleanliness, durability. 
Artistic effect. 



Draw plumbing system for the 
house or practice locating parts 
of plumbing. 

Clean fixtures, traps, and pipes. 



Collect samples of papers and other 
wall coverings. 

Collect samples of woods suitable 
in kinds and finish for the in- 
terior. 

Possibly try different methods of 
finishing samples of woods. 



53 



RELATED WORK 


REFERENCE 


Physics. 


Good Housekeeping, Aug. 1908, 


Water pressure and syphonage. 


Feb. 1909. The Public Drinking 


Cause of bursting of pipes. 


Cup. 


Expansion of liquids and solids. 


Illinois Board of Health Bulletin, 




Vol. 5, No. 9. Water on Trains. 




Journal of Home Economics. Dec, 




1909. Influence of Pure Water 




and Air on Health. 




N. H. Sanitary Bulletin No. 3, 




Vol. 4, How Typhoid Germs are 




Scattered. 




University of Illinois Bulletins: 




Vol. 6, No. 3. Mineral Content 




of 111. Waters. 




Vol. 6, No. 4. Municipal Water 




Supplies of 111. 




Vol. 7, No. 2. Chemical and 




Biological Survey of the Wa- 




ters of Illinois. 


Manual training. 


Batchelder. Principles of Design. 


Kinds of wood suitable. 


French. Homes and Their Deco- 


Method of finishing woods, 


ration. 


paints, oils, varnish, etc. 


Ward. Color, Harmony and Con- 




trast. 




Wheeler. Household Art. 




Wheeler. Principles of Decora- 




tion, 




Country Life in America. 




Craftsman. 




Good Housekeeping. 




House Beautiful. 




N. D. Exp. Sta. Bui. No. 86. 




Some Read}' Mixed Paints. 



54 



RECITATION 


LABORATORY 


Furniture and furnishings. 
Consider as to, 
Use — fulfilling of purpose, 
suitability. 

Special needs of each room. 
Sanitary value. 

Condition when purchased. 
Ease of keeping clean. 
Artistic value. 
Harmony and color. 
Good line and form. 
Quality in wood and textiles. 
Hangings, rugs or other 
floor coverings. 
Cost. 

First cost. 

Durability and labor to keep 
clean. 
Study of period furniture. 


Examine furniture at school and 
home. 

Trip to stores and factories. 

Make list of furniture and furnish- 
ings for different rooms. 
Kitchen, dining room, bed room, 
living room, sewing room, 
laundry. 

Practice selecting and combining 
samples of wood, wall coverings, 
and textile fabrics which would 
be suitable for different rooms. 

Plan color schemes for rooms with 
different light exposures. 


The lawn and garden. 
Laying out and care of. 





65 



RELATED WORK 



REFERENCE 



Art. 

Study of color. 

Harmony. 

■Contrast. 

Gradation. 
Effect of lines. 

Vertical. 

Horizontal. 
Designs for household articles. 
Color schemes for interiors using 

water colors or textile mate- 
rials, wall paper, etc. 
Principles governing hanging of 

pictures and arrangement of 

room. 
Domestic art. 

Making household articles. 

Table and bed linen, towels. 

Table covei*s, cushion covers, 
etc. 



U. S. Dep't of Agri., Washington, 
D. C. 
Farmers' Bulletins: 

No. 185. Beautifying the 

Home Grounds. 
No. 195. Annual Flowering 

Plants. 
No. 248. The La^\ai. 
Reprint from Year-Book No. 242. 
Plants as a Factor in Home 
Adornment. 
ni. Exp. Sta. Circulars: 

No. 135. How to Fix Up the 

Yard. 
No. 138. The Small Home Yard. 



56 



RECITATION 



LABORATORY 



Care of the home. 
The house. 

Source and danger of dirt. 
Ways of preventing accumu- 
lation of dirt. 
Ways of removing dirt. 
Order of cleaning a room. 
Materials for cleaning. 

Comparative cost and value 
of agents used. 
Care of different rooms. 
Care of various kinds of fur- 
n i t u r e, furnishings and 
wood work. 
Laundry work. 
Materials used. 

Water, soap, bluing, 

starch. 
Agents for removing 

stains. 
Agents for softening 
water. 
Steps in the process. 
Household pests. 



Clean glass and metals. 
Clean wood work. 
Clean refrigerator. 
Make and use furniture polish. 
Bed-making and care of bed-room. 
Sweep and dust. 
Make dust gardens. 
Make list of cleaning materials, 
giving advantages of each. 



Laundering. 
Remove stains. 
Make Javelle water. 
Wash and iron. 



57 



RELATED WORK 


REFERENCE 


Chemistry. 


Balderston and Limerick. Laun- 


Soap. 


dry Manual ; Housewifery. 


Effect of acids, etc., upon metals. 


Conn. Bacteria, Yeasts and Molds. 


wood, and paint. 


Conn. Story of Germ Life. 


Botany or elementary science. 


Gulich. Hygiene Series. 


Bacteria and molds. 


MacLeod. The Housekeeper's 


Classes, growth. 


Handbook of Cleaning. 




Osman. Cleaning and Renovating 




at Home. 




Prudden. Dust and Its Dangers. 




Prudden. Story of the Bacteria. 




Richards & Elliott. Chemistry of 




Cooking and Cleaning. 


Clothing, 
Effect of heat, moisture and soap 


Shepperd. Laundry Work. 


Vail. Approved Methods of Laun- 


on different textile fibers. 


dering. 




U. S. De.p't of Agri., Washington, 




D. C. 




Bureau of Entomology Circu- 




lars : 




No. 5. The Carpet Beetle or 




"Buffalo Moth." 




No. 34. House Ants. 




No. 36. The True Clothes 




Moth. 




No. 46. Hydrocyanic Acid 




Gas Against Household In- 




sects. 




No. 47. The Bed-Bug. 




No. 51. Cockroaches. 




No. 71. House-flies. 




Cornell University Extension 




Dep't. Insect Pests of House 




and Garden. 




No. 23. Rules for Cleaning. 




Rose. The Laundry. 




No. 375. Abel. Care of Food in 




the Home. 




Maryland Exp. Sta. Bui. No. 134. 




The Brown Tail Moth, the 




House-fly, the Mosquito. 



58 



RECITATION 


LABORATORY 


Care of the person. 


Estimate of amount of water need- 


Removal of waste from the body. 


ed for drinking and cleaning per 


Excretory system. 


day. 


The skin, its structure and 


Make list of helps and how to use 


function. 


them for personal hygiene. 


Effect of baths, hot and cold. 


Make list of common hindrances to 


Effect of exercise, fresh air. 


health. 


Effect of diet. 




Value of water, fresh fruits 




and vegetables, bulk. 




Mastication and regularity 




in diet. 




Care of hands, nails, mouth. 




head and feet. 




Ee.lation of exercise, fresh air, 




sleep, diet and cleanliness to 




health. 




Relation of personal hygiene to 




the public. 




Care of the family. 




The young and aged. 




The sick. 




The home nurse, her charac- 




teristics and duties. 




Care of herself. 




Care of sick room. 




Daily care of patient. 




Contagion and infection. 




Theory of disease. 




Air, water and food as car- 


Make list of diseases carried by air, 


riers. 


water, insects. 


Dangers of public drinking 




cup, etc. 




Insects and animals as carriers 




of disease. 





59 



RELATED WORK 


REFERENCE 


Physiology and hygiene. 


Le Bosquet. Personal Hygiene. 


Nervous system. 


Meylan. Personal Hygiene. 


Digestive system. 


Ravenhill. Practical Hygiene. 


Excretory system. 


U. S. Dep't of Agri., Washington, 


Hygienic clothing. 


D. C. 




Farmers ' Bulletins : 




No. 377. Harmful Headache 




Mixtures. 




Boston Health Education League. 




Booklets on Hygiene. 


Food. 


Griffith. Care of Children in 


Food requirements. 


Health and Disease. 


For infants, the aged, the sick. 


Harrison. Home Nursing. 


For the school girl. 


Holt. Care and Feeding of Chil- 




dren. 




Kerley. Short Talks with Young 




IMothers. 




]\Ianning. First Principles of 




Nursing. 


Bacteriology. 


Pope. Home Care of the Sick. 


Disease germs. 


Rose. Feeding the Family. 


How spread. 


Winter. Feeding of Infants. 


How killed. 


U. S. Dep't of Agri., Wasliington, 


Conditions favoring and re- 


D. C. 


tarding growth. 


Farmers' Bulletins: 




No. 155. How Insects Affect 




the Health of Rural Dis- 




tricts. 




No. 412. The Typhoid or 




House-fly. 




No. 717. Food for Young 




Children. 



60 



RECITATION 



LABORATORY 



Care of the family — continued. 
Work of Board of Health. 
Protection of public on street 
and car. 

Laws prohibiting expecto- 
rating, etc. 
Importance of clean streets. 
Precautions to prevent spread 
of disease. 

Isolation, disinfection. 
Examination of milk, water, 
and food supply. 



Emergencies. 

Treatment for fainting, wounds, 
hemorrhages, burns, frost- 
bites, sprains, dislocation, frac- 
tures, drowning, suffocation. 

Poisons. 

Classes — treatment. 

Transporting the injured. 



Keport on work of Board of Health. 
Expose dust gardens out of doors 
on a Avindy day. 



Prepare and apply antiseptics, ban- 
dages, splints, poultices. 
Make list of emergency outfit. 



CI 



RELATED WORK 



REFERENCE 



Office of Solicitor Circular, 
No. 13. The Quarantine Law. 
City Health Ordinances. 
111. Board of Health, 1909. 

Cause and Prevention of Con- 
sumption. 
Journal of Home Economies: 
Apr., 1909. Campaign Against 

Tuberculosis. 
Apr., 1909. Typhoid. 
June, 1909. The Fly and Ty- 
phoid. 
Aug., 1910. Communicable Dis- 
eases and Sanitation. 
Aug., 1910. Kill the Fly. 
Richmond, Va., City Health Dep't. 
Extermination of the Mosquito. 
State Board of Health Bulletins. 



Aikens. The Home Nurse 's Hand- 
book of Practical Nursing. 

American Eed Cross Text Book. 
First Aid and Relief Column. 
Delano. 

Maxwell and Pope. Practical 
Nursing. 

Morrow. Immediate Care of the 
Injured. 



62 



RECITATION 



LABORATORY 



Maintenance of the home. 

Relation of individuals to family 

as a whole. 
Division of labor. 

Some responsibility for each 
member of family. 
Management. 

Division of income. 
Buying. 

Economy and use of money. 
Relative merits of cash and 

charge systems. 
Banking. 

Importance of planning. 
Buying in quantity, storage. 
Keeping accounts. 
System in work. 

Various kinds of work. 
Best time for doing. 
Relative importance. 
Economy in time and 
strength. 

Labor saving devices. 
Importance and use of 
leisure time. 
Relation of home to society. 
Effect of extravagance. 
Effect of carelessness and bad 
management upon the com- 
munity. 
Hospitality. 



Summary. 

Importance of the home. 
To the individual. 
To the family. 
To the community. 
Influence of the community upon 
the home. 



List ways in which the high school 
girl might assist in the home. 

Plan expenditure of imaginary sal- 
ary for one month, compare with 
actual budget and actual expense 
if possible. 

Plan supplies to be ordered for a 
month, week or day. 

Report on market prices at differ- 
ent seasons. 



Keep account of actual 

personal and family. 
Plan work for one week. 



expenses, 



List problems of the home maker 
in the effort to have the home 
attractive, comfortable, happy, 
and healthful. 



63 



RELATED WORK 



REFERENCE 



Food. 

Cost of food. 

Planning meals. 

Preparing and serving meals. 
Clothing. 

Cost of clothing. 
Economics. 

Law of supply and demand. 



Campbell. The Easiest Way in 
Housekeeping and Cooking. 

Hunt. Home Problems From a 
New Standpoint. 

Richards. The Art of Right Liv- 
ing. 

Richards. The Cost of Cleanliness. 

Richards. The Cost of Food. 

Richards. The Cost of Living. 

Richards. The Cost of Shelter. 

American School of Home Econom- 
ics, Sept., 1908. Up-to-date 
Home — Labor Saving Devices. 

Atlantic Monthly, Apr., 1910. Cost 
of Living. 

Cornell University Extension 
Dep 't. Saving strength. 

Good Housekeeping, Apr., 1910. 
Cost of Living. 

Journal of Home Economics: 
Dec, 1909. A Study of House- 
hold Expenditures. 
Feb., 1910. Standardizing the 
Home — The Dwelling House 
Score Card. 

Shafer. Household Accounts. 

Taber. The Business of the House- 
hold (Lippincott). 



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